ฉันรักแปลThe market opens most morn

ฉันรักแปลThe market opens most mornings (except Sundays, holidays and some Wednesdays) at 3:00 a.m. with the arrival of the products by ship, truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen tuna. The auction houses (wholesalers known in Japanese as oroshi gyōsha) then estimate the value and prepare the incoming products for the auctions. The buyers (licensed to participate in the auctions) also inspect the fish to estimate which fish they would like to bid for and at which price.

The auctions start around 5:20 a.m. Bidding can only be done by licensed participants. These bidders include intermediate wholesalers (nakaoroshi gyōsha) who operate stalls in the marketplace and other licensed buyers who are agents for restaurants, food processing companies, and large retailers.

The auctions usually end around 7:00 a.m. Afterward, the purchased fish is either loaded onto trucks to be shipped to the next destination or on small carts and moved to the many shops inside the market. There the shop owners cut and prepare the products for retail. In case of large fish, for example tuna and swordfish, cutting and preparation is elaborate. Frozen tuna and swordfish are often cut with large band saws, and fresh tuna is carved with extremely long knives (some well over a meter in length) called oroshi-hōchō, maguro-bōchō, or hanchō-hōchō.

ผลลัพธ์ (อังกฤษ) 1:

I love The market opens most mornings translations (except Sundays, holidays and some Wednesdays) at 3:00 a.m. with the arrival of the products by ship, truck and plane from all over the world. a Particularly impressive is the unloading of tons of frozen tuna. The auction houses (wholesalers known in Japanese as oroshi gyōsha) then estimate the value and prepare the incoming products for the auctions. The buyers (licensed to participate in the auctions) also inspect the fish to estimate which fish they would like to bid for and at which price.The auctions start around 5:20 a.m. Bidding can only be done by licensed participants. These bidders include intermediate wholesalers (nakaoroshi gyōsha) who operate stalls in the marketplace and other licensed buyers who are agents for restaurants, food processing companies, and large retailers.The auctions usually end around 7:00 a.m. Afterward, the purchased fish is either loaded onto trucks to be shipped to the next destination or on small carts and moved to the many shops inside the market. There the shop owners cut and prepare the products for retail. In case of large fish, for example tuna and swordfish, cutting and preparation is elaborate. Frozen tuna and swordfish are often cut with large band saws, and fresh tuna is carved with extremely long knives (some well over a meter in length) called oroshi-hōchō, maguro-bōchō, or hanchō-hōchō.

ผลลัพธ์ (อังกฤษ) 2:

I love translating The market opens most mornings (except Sundays, holidays and some Wednesdays) at 3:00 am with the arrival of the products by ship, truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen tuna. . The auction houses (wholesalers known in Japanese as oroshi gyōsha) then estimate the value and prepare the incoming products for the auctions. The buyers (licensed to participate in the auctions) also inspect the fish to estimate which fish they would like to bid for. and at which Price. The auctions Around Start Bidding Can only be done by five twenty am Licensed participants. These bidders include Intermediate wholesalers (Nakaoroshi Gyōsha) Who operate stalls in the Marketplace and Other Licensed buyers Who are agents for restaurants, Food Processing companies. , and Large retailers. The auctions usually End Around 7 o'clock am Afterward, the Fish purchased is either Loaded onto Trucks to be shipped to the next Destination or Small carts and moved on to the many Shops Inside the Market. There the owners Cut Shop. and prepare the products for retail. In case of large fish, for example tuna and swordfish, cutting and preparation is elaborate. Frozen tuna and swordfish are often cut with large band saws, and fresh tuna is carved with extremely long knives (some well over. a meter in length) called oroshi-hōchō, maguro-bōchō, or hanchō-hōchō.

ผลลัพธ์ (อังกฤษ) 3:

I love The translation market opens most mornings (except Sundays holidays and, some Wednesdays) at 3: 00 a.m. With the arrival of. The products, by ship truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen. Tuna.The auction houses (wholesalers known in Japanese as oroshi Gy Monica Sha) then estimate the value and prepare the incoming products. For the auctions. The buyers (licensed to participate in the auctions) also inspect the fish to estimate which fish they. Would like to bid for and at which price.

The auctions start around 5: 20 a.m. Bidding can only be done by licensed participants.These bidders include intermediate wholesalers (nakaoroshi Gy Monica Sha) who operate stalls in the marketplace and other licensed. Buyers who are agents for restaurants food processing, companies and large, retailers.

The auctions usually end around. 7: 00, Afterward a.m.The purchased fish is either loaded onto trucks to be shipped to the next destination or on small carts and moved to the. Many shops inside the market. There the shop owners cut and prepare the products for retail. In case of, large fish for. Example tuna and swordfish cutting and, preparation is elaborate. Frozen tuna and swordfish are often cut with large band. Saws.And fresh tuna is carved with extremely long knives (some well over a meter in length) called oroshi-h Monica Monica maguro-b ch, Monica, ch Monica. Or hanch Monica - H Monica ch Monica.
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